Butternut Squash, Sage, and Parmesan Pasties

Crust

1 recipe Pate Brisee (Pie Crust) Divide crust into 4-6 balls and press flat. Chill for 1-48 hours.

Filling
one small-med butternut squash, peeled and cut into 1 cm cubes (~8 oz prepared)
1 medium red onion, diced
2-3 cloves garlic, crushed and coarsely chopped
1 tablespoon finely chopped sage
1 tablespoon finely chopped parsley
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts, toasted (if desired, crush with a rolling pin)

Sea Salt
Freshly ground white pepper (or black)
1 egg, beaten

Remove crusts from fridge and roll flat, no less than 1/8 inch thick. Return to fridge until needed.

Preheat oven to 375°F.

In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.

Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper.

Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. Cut a small slit in the top of each pasty to vent the steam. Brush all over with beaten egg.

Bake until golden and cooked through, about 40 minutes. Serve hot or warm.

Adapted from a recipe found at The Kitchn blog.

*edit 1/23* This is a dry dish. It needs some sort of adaptation, either a sauce or to be made like a pot pie with a gravy...to be continued...